Vegan Baking Recipes

Whether it's cookies, brownies or cakes you crave, you'll find it all here in the main Vegan Baking Recipe section! It's constantly being expanded on and revised thanks to your comments, reviews and other feedback.

Use this smooth, creamy Rich Vegan Buttercream Frosting recipe for decadent vegan cakes where you want some buttery flavor to shine through. In my search for a truly decadent frosting that is also resistant to melting in warmer temperatures, I utilized the power of soy milk powder. (not to be confused with soy flour). Soy milk powder adds extraordinary creaminess while still allowing the frosting to remain firm. This allowed me to use a simple syrup (sugar and water) for a sweetener so the frosting is silky smooth. This vegan frosting also takes advantage of caramelizing sugar to the thread stage of 230F (110C) where it contributes a smooth velvety texture. Finally, I used Vegan Butter or margarine as the main fat due to it's affordability and availability.

This Wild Yeasted Wheat Bread recipe, also known as sourdough bread uses a wild yeast sponge to leaven the dough, creating a multitude of complex flavor compounds in the process. Be sure to read and cultivate your wild yeast starter and sponge before starting this vegan bread. Sandwich breads baked in loaf pans are usually baked at lower temperatures around 350F (177C) to 375F (191C) and 'enriched' with things like sweeteners, oil and extra salt. Artisan breads formed and baked without loaf pans are baked at higher temperatures around 400F (204C) to 475F (246C) where the heat allows extra flavors to be developed. Taking this into account, your bread recipe and baking process will be slightly different depending on which method you choose. This recipe gives you options for both styles.

This Vegan Vanilla Cupcake recipe makes light and airy vegan cupcakes that have a soft, tender crumb due to the addition of arrowroot flour as well as apple cider vinegar. Vanilla extract and a touch of almond extract tie it all together. These cupcakes utilize the quick bread method which involves mixing your dry ingredients and wet ingredients in separate bowls, then mixing them both together at the end. This is a really easy way to make great cakes that have tender and spongy qualities. The drawback of this style is you have to be careful if you adjust the amount of sugar; more sugar will tenderize the batter, negatively affecting rise. These cupcakes are a little under sweet for my taste but if you're going for an elaborate frosting job no one will notice. If you increase the sugar in this quick bread method by even 1 Tablespoon, the cupcakes won't rise enough so it's not recommended. Use these cupcakes as a base for other flavor variations by switching out some of the flour and/or flavoring extracts. If you're looking for a cupcake that's a little bit more sweet and full flavored check out the Vegan Vanilla Cupcakes - Cream Method.

Want to bake the world’s best brownies (vegan or otherwise) with little effort? Never baked before and feel overwhelmed? Try this awesome brownie mix by my favorite chocolate company, Ghirardelli, founded in 1852 in San Francisco, California. I had great success veganizing the Ghirardelli Double Chocolate Brownie Mix. Follow my instructions exactly and you will discover how easy it is to bake the world’s best brownies!

This Vegan Vanilla Cupcake recipe makes soft vegan cupcakes that utilize the cream method which involves beating or creaming Vegan Butter or margarine and sugar together, beating in an egg replacing liquid then mixing in the flour and remaining liquid at alternating stages. This results in a cake that has a more substantial mouth feel and less crumbs partially due to the gluten in the flour becoming more activated from the mixing. This method also provides a more substantial rise that is less inhibited by sugar than cakes made via the quick bread method. This cupcake requires more preparation and is less tender and spongy but more flavorful due to the Vegan Butter or margarine and slightly increased sugar. Use these cupcakes as a base for other flavor variations by switching out some of the flour and/or flavoring extracts. If you're looking for a cupcake that's a little bit more fluffy and less sweet check out the Vanilla Cupcakes - Quick Bread Method.

This silky smooth Rich Vegan Maple Frosting recipe uses slightly caramelized maple and agave syrup as its base. This allows it to be 100% sweetened by these syrups, giving it maximum maple flavor and a velvety consistency with no sugar crystals. The agave syrup prevents the maple syrup from crystalizing after it's caramelized. The firmness of this frosting can be customized to your preference easily by caramelizing your syrups plus or minus 5F (3C) from the 235F (113C) caramelization temperature which is known as the thread stage. If you slather this on pancakes I promise not to tell anyone.

Real banana is blended into this Rich Vegan Banana Cream Frosting recipe which creates a rich banana cream with butterscotch overtones. This vegan frosting recipe utilizes the power of soy milk powder (not to be confused with soy flour) which adds extraordinary creaminess while still allowing the frosting to remain firm. It also takes advantage of caramelizing sugar to the thread stage of 230F (110C) where it contributes a smooth velvety texture. The firmness of this frosting can be customized to your preference easily by adding or subtracting 1 Tablespoon of water.

Crepes unlock huge brunch and dessert option potential depending on wether you make savory or dessert crepes. This Vegan Buckwheat Crepe recipe is pretty foolproof as long as you use the right pan described below. If making savory crepes fill them with things like tofu scramble, seitan and beans or wild rice and mushrooms. If making sweet crepes fill them with bananas, chocolate and coconut; peanut butter, maple syrup and walnuts or caramel, pecans and apples topped with a drizzle of Cashew Cream. Buckwheat lends an earthy, nutty richness to these vegan crepes, which are based on Easy Crepes but factor in buckwheat flour's ability to absorb slightly less liquid than all-purpose flour due to it's smaller amount of gluten.

In search for a truly decadent vegan Rich Vegan Vanilla Frosting recipe that is also resistant to melting in warmer temperatures, I utilized the power of soy milk powder (not to be confused with soy flour). Soy milk powder adds extraordinary creaminess while still allowing the frosting to remain firm. This frosting also takes advantage of caramelizing sugar to the thread stage of 230F (110C) where it contributes a smooth velvety texture. Finally, I used vegetable shortening as the main fat due to it's affordability and availability.

The firmness of this frosting can be customized to your preference easily by adding or subtracting 1 Tablespoon of water. This recipe also works well as a reference frosting recipe that can be customized into an endless variety flavors by swapping out water-based ingredients for the water and/or adding extracts to suit your style.

Crepes unlock huge vegan brunch and dessert option potential depending on wether you make savory or dessert crepes. This Easy Vegan Crepe recipe is pretty foolproof as long as you use the right pan described below. If making savory crepes fill them with things like tofu scramble, seitan and beans or wild rice and mushrooms. If making sweet crepes fill them with bananas, chocolate and coconut; peanut butter, maple syrup and walnuts or caramel, pecans and apples topped with a drizzle of Vegan Cashew Cream.

I first became obsessed with crumb-topped bars when I discovered Whole Foods' caramelita bar, a decadent mixture of chocolate, caramel, pecans, sugar and butter. Definitely not vegan, and not all that good for you either. If made with real fruit, the jelly crumb bars at least hit one of the healthier food groups. This vegan version of the recipe takes advantage of the wonder that is Earth Balance and combines it with homemade cranberry jelly, dried cranberries and cashews.

Carrot cake is my all-time favorite dessert so I adapted it into a heartier quick bread in the form of this Vegan Carrot Cake Muffin recipe so I could justify having it for breakfast. It's pointless to resist carrot cake goodness in it's new quick bread form so don't even try. A dollop of almond butter on top contrasts nicely with carrot cake flavor and adds extra nutritious oomph to power your day of world domination.

If pirates ate brittle (and you know they did) this Vegan Coconut Macadamia Nut Brittle would be the flavor and this is how they'd describe it:

Yaaar ya kitchen dwellin' landlubber! Coconut, caramelized sugar and macadamia nuts be tied together with a splash o' rum t' make this t' brittle o' t' pirate seas, matey! So whip up a batch and hand 'er over before ya be plank walkin'!

They might also marvel in the fact that this vegan brittle recipe uses coconut milk, coconut oil and shredded coconut for maximum coconut flavor, except it would be hard to hear yowled in that thick pirate accent.

With this Vegan Peanut Butter Bomb recipe I captured the essence of fine, natural peanut butter, combined it with some lightly caramelized sugar and Regular Vegan Butter or margarine, then covered it in a dark chocolate exterior, completing an irresistible vegan chocolate bonbon.

Ever since the eighties when two people were walking down the street in opposite directions, one eating a chocolate bar, the other eating peanut butter out of a jar, we've known that the two go together really well. We know this because the two people allegedly collided exclaiming, “hey you're chocolate's in my peanut butter!” “My peanut butter's in your chocolate!” This has been documented as a true occurrence because I saw it in a Reese's Peanut Butter Cup commercial. I'm so thankful they just happened to have TV cameras rolling to get that on film. But what is up with the peanut butter in those things? It always tastes like it's deemed at the factory to be too low quality to actually make it into the panut butter jars. And the chocolate seemed like typical mass produced American chocolate fare, over-sweetened and chalky which barely qualifies as chocolate to this chocaholic.

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What's Happening

When I was little, I noticed my Mom eating cake. When I asked what kind of cake it was she replied, “you won't like it, it has carrots in it”. Later in life I realized that she said that so she could horde the best type of cake in the world all for herself! (Don't think I forgot about that Mom) Just to make sure that doesn't happen again, I designed this vegan carrot cake recipe which features...

This silky smooth Rich Vegan Peanut Butter Frosting recipe packs a peanut buttery punch that can really dress up any vegan cake. This recipe takes advantage of caramelizing sugar to the thread stage of 230F (110C) where it contributes a smooth velvety texture. It also utilizes the power of soy milk powder (not to be confused with soy flour). Soy milk powder adds extraordinary creaminess while...

This Creamy Vegan Cashew Cream Cheese Frosting recipe is a great way to get that cream cheese flavor without resorting to lab derived ingredients like xenophobo-lactate. This vegan frosting features cashews and is enhanced with just the right amount of apple cider vinegar, lemon juice, sugar and vanilla extract. The mixture is then given a rest to allow complex flavors to develop more fully. It...

What's Happening

When I was little, I noticed my Mom eating cake. When I asked what kind of cake it was she replied, “you won't like it, it has carrots in it”. Later in life I realized that she said that so she could horde the best type of cake in the world all for herself! (Don't think I forgot about that Mom) Just to make sure that doesn't happen again, I designed this vegan carrot cake recipe which features...

This silky smooth Rich Vegan Peanut Butter Frosting recipe packs a peanut buttery punch that can really dress up any vegan cake. This recipe takes advantage of caramelizing sugar to the thread stage of 230F (110C) where it contributes a smooth velvety texture. It also utilizes the power of soy milk powder (not to be confused with soy flour). Soy milk powder adds extraordinary creaminess while...

This Creamy Vegan Cashew Cream Cheese Frosting recipe is a great way to get that cream cheese flavor without resorting to lab derived ingredients like xenophobo-lactate. This vegan frosting features cashews and is enhanced with just the right amount of apple cider vinegar, lemon juice, sugar and vanilla extract. The mixture is then given a rest to allow complex flavors to develop more fully. It...

The 1st of October is Vegan Baking Day. A day to spread vegan baking by sharing tasty eats with your community!

The 1st of October is Vegan Baking Day. A day to spread vegan baking by sharing tasty eats with your community!